Description
You won’t believe how amazing this vegan funfetti cake is!! Super moist, tender, and “buttery” sweet, full of rainbow sprinkles, and secretly vegan, eggless, and dairy free with a gluten free option! Absolutely no one will know this funfetti cake is vegan!
Ingredients
Scale
- 1 1/4 cup (360 mL) vegan buttermilk, room temperature
- 1 3/4 cup (360 g) granulated sugar
- 3/4 cup (185 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), melted and cooled to room temperature
- 3/4 cup (180 g) dairy free yogurt, room temperature
- 1 tbsp vanilla extract
- 3 3/4 cups (450 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 3 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp sea salt
- 1/2 cup (55 g) vegan sprinkles*
- 1 batch vegan cream cheese frosting or vegan buttercream frosting
Instructions
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350 F. Grease two-three 8″ cake pans with cooking oil, and line them with parchment paper. Set aside. You can also use 9″ if desired. Just be aware that the cakes will bake differently (if you’re doing two 9″ cakes, it will bake shorter). Measure out all ingredients.
- Make the vegan buttermilk: Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time.
- Make the batter: In a large bowl, whisk together the melted vegan butter, sugar, dairy free yogurt, vanilla extract, and sea salt. Add in the flour, baking powder, and baking soda, and slowly pour in the vegan buttermilk as you whisk the flour JUST until incorporated. Be sure not to over-mix. Then add in the sprinkles, and gently fold them into the batter with a silicone spatula, being careful if your sprinkle bland is prone to have the colors run.
- Bake: Divide the batter between the cake pans evenly, and bake. For three 8″ layers, bake for 27-30 minutes, or until the toothpick comes out clean. For two 8″ cake layers, bake for 40-42 minutes, or until a toothpick comes out clean.
- Cool: Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your chocolate buttercream.
- Prepare the frosting: make the vegan buttercream or vegan cream cheese frosting according to the directions in the post. Add in vegan food coloring if desired.
- Assemble the cake: on a cake stand or a cake turntable, spoon about 1/3-1/2 cup of frosting onto the first layer. Use an offset spatula to smooth the frosting to the edges. Then place the second layer on top and repeat. Place the third layer on top and frost the outside of the cake, creating a crumb coat. You can either smooth the edges even more after chilling the crumb coat layer, or you can make swoops in the frosting. Decorate with sprinkles and serve! Enjoy!
- Storage: store any leftover cake wrapped in parchment paper and tinfoil, and in the fridge for up to 4 days or the freezer for up to 3 months.
Notes
Vegan sprinkles: I used Sweetapolita vegan rainbow cake sprinkles here. Another great brand is Fancy Sprinkles; both have wonderful vegan options. See my blog post for full recommendations.
Gluten free: I recommend using King Arthur’s Measure for Measure gluten free flour.
Nut-free: use all nut-free vegan products for an entirely nut-free cake!
Nutrition
- Serving Size: 1 slice
- Calories: 369
- Sugar: 46.3 g
- Sodium: 209.4 mg
- Fat: 10 g
- Saturated Fat: 3.4 g
- Carbohydrates: 67.3 g
- Fiber: 0.8 g
- Protein: 3 g
- Cholesterol: 10.2 mg